Tackling cadmium in crabs

The Food Standards Agency has organised a working group to look at ways to reduce cadmium levels in brown meat from crabs through different processing methods. The group will develop guidance for the crab processing industry to achieve this reduction of levels.

The first meeting will take place in October. The working group has been set up, following a request from the European Commission for each European Union member state to produce guidance on the consumption of brown meat from crabs, as it can contain high levels of cadmium.

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